There are moments in life that create feelings and emotions that are often difficult to express into words.
It’s driving down a back country road with my windows down and the cool, crisp night air whipping my hair around. My music at almost deafening levels which might be a problem if I wasn’t singing just as loud. The stars seeming extra bright because the glow of the city is behind me.
Or it’s just washing my sheets and realizing I’ve got nothing to do for the rest of the day so a nap is a perfectly acceptable (and logical) progression in my day. The best is when the sun is just barely peaking in and the spring breeze is drifting through the open windows.
Or it’s taking a bite of a dish that I wasn’t sure would turn out only to find it’s possibly one of the best things I’ve ever made. Realizing, yet again, that experimenting in the kitchen (and not being 100% sure) is okay.
This week for The Food Matters project was originally labeled “Curried Tomato Soup with Hard-Boiled Eggs.” I really hate basing a meal on tomatoes when all I have is canned (and tomato season is still a couple months away.) When I read in the instructions that this originally was a sauce, I started leaning in that direction but it was secured when Sara posted these fantastic looking sweet potato cakes.
Don’t be afraid by the list of ingredients here. Most everything I had in my house and assembly was rather quick. It’s a great leisurely breakfast for the weekend or a light dinner for the week day.
Sweet Potato Cakes with Makhani Tomato Sauce and Poached Egg
Sweet Potato Cake(from Sprouted Kitchen/Yotam Ottolengh's Plenty)
- 1/2 lb sweet potato (about one medium)
- 1 teaspoon olive oil
- 3 tablespoons green onion
- 1 teaspoon soy sauce
- 1/2 clove garlic
- pinch salt
- 3 tablespoons whole wheat pastry flour
- 1 egg white
- Oil for cooking
Makhani Sauce (Adapted from Mark Bittman)
- 1/2 tablespoon oil
- 2 tablespoons onion, diced
- 1/2 clove garlic, minced
- 1 teaspoon ginger, minced
- 1/2 tablespoon curry powder
- 1/2 can diced tomatoes, slightly drained
- 2 tablespoons coconut milk
- In a small sauce pan, heat olive oil over medium-low heat. Add onion, garlic, and ginger. Cook for 2-3 minutes and add in curry powder (I use a high quality Thai Curry powder or make my own.) Let cook for another minute.
- Stir in tomatoes and coconut milk, bring to a boil, and then reduce to a simmer. Let cook simmer for 10-15 minutes. Remove from heat and blend with an immersion blender (you can also skip this step if you want it chunky.)
- Peel sweet potato and cut into rough 1/2" cubes. Steam until sweet potatoes have softened . Mash sweet potatoes and set aside.
- In a skillet, heat olive oil over medium heat. Add green onions and garlic, sautéing until fragrant, 2-3 minutes.
- Combine sweet potatoes, onions, soy sauce, salt, egg white, and flour. Batter will still be sticky but should hold together. Heat a pan over medium heat and a a touch of oil (I used stainless steel and had to use about two tablespoons of oil.
- Scoop out two tablespoons of sweet potato and place it in pan, smashing into a 1/2" thick circle. Cook on eat side until golden brown, 6-8 minutes. Remove from pan and place on a paper towel to drain.
- During all of this, fry or poach an egg. This resembles the closest way I poach an egg.
- To assemble, lay sweet potato cakes, followed by tomato sauce, egg, and cilantro to garnish.
- *The sweet potato batter can be mixed and store overnight as well.